Two Years Ago: Bombay Sloppy Joes
Three Years Ago: Slow Cooker Indonesian Chicken with Peanut Sauce
slightly adapted from Our Best Bites
-16 oz almond bark (mine comes in 24 oz packages--each block is 2 oz)
-3/4 cup popcorn kernels popped (12 cups popped popcorn)
-1 cup candy corn
-1 cup dry-roasted peanuts
-1 cup dark chocolate M&Ms
1. Toss popped popcorn, candy corn, peanuts, and M&Ms in a large bowl [may need to divide between 2 bowls].
2. Melt almond bark and pour over popcorn mixture. Use a spatula to combine and evenly coat the mixture.
3. Pour mixture out onto waxed paper and allow to dry and harden. Break popcorn pieces into small chunks and store in an airtight container.